Moutabal (Eggplant Dip)

Everytime someone knows that I cook Arabic food, they ask me if I know how to make Moutabal and if I can show them how. It is a very unique, tasty dip and easy to prepare.


2 Medium Eggplants
3 Tbsp of Tahini (Ground Sesame)
2 Tbsp of Plain Yogurt
3 Tbsp Lemon Juice
1 Crushed Garlic.

How to Prepare:

First, We need to cook the eggplant. Poke the eggplants with a fork in different places then place them on on the top of the stove and flip it until it gets soft on all sides and the skin is crunchy.

Or you can bake the eggplant. Preheat the oven to 400F then place the eggplant directly on the rack (I put a tray full of water on the lower rack to catch anything that may drip from the eggplant).

Bake the eggplant for about 35 minutes then let it rest till it cools down and then peel it.

Crush the eggplant with a fork, then add lemon, tahini, yogurt, salt and garlic to the eggplant and mix. If you would like it to be more smooth, you can blend it. (personally I like it chunky)


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